Italian Biscuit-Topped Casserole - cooking recipe

Ingredients

1 1/2 c. green pepper, chopped
1 c. onion, chopped
3 cloves garlic, pressed
1 c. carrots, thinly sliced
2 c. zucchini, thinly sliced
1 1/2 c. fresh mushrooms, sliced
1 1/2 lb. Italian sausage, casing removed
3 c. prepared chunky garden vegetable spaghetti sauce
1 1/2 tsp. Italian seasoning, divided
1 (12 oz.) pkg. refrigerated flaky buttermilk biscuits
2 Tbsp. butter, melted
2 Tbsp. grated Parmesan cheese

Preparation

Preheat oven to 375\u00b0. Chop green pepper and onion. Press garlic. Slice carrots, zucchini and mushrooms. Cook sausage, green pepper, onion and garlic over medium heat until brown and crumbly (about 6 minutes); drain off excess liquid. Add carrots and cook 3 minutes, stirring frequently. Add zucchini and mushrooms; cook 3 minutes, stirring frequently. Stir in spaghetti sauce and 1 teaspoon Italian seasoning. Bring to a simmer and cook 2 minutes. Pour sausage mixture into 9 x 13-inch casserole dish. Place biscuits around outer edge of dish. Melt butter and stir in cheese and remaining 1/2 teaspoon Italian seasoning. Brush over tops of biscuits. Bake 25 to 30 minutes or until biscuits are golden brown. Serve immediately.